Scallops on Radicchio Cream

Name: Scallops on Radicchio Cream
Cuisine: American
Ingredients: 6 frozen scallops; Extra-virgin olive oil; For the radicchio cream: 2 cups potatoes, diced (about 300 grams); 3.5 oz red radicchio (about 100 grams); 1 garlic clove; 1/4 cup milk (about 60 ml); Salt; For the green coral: 1/3 cup water (about 80 grams); 1/2 tablespoon all-purpose flour; 1 tablespoon basil powder; 2 1/2 teaspoons vegetable oil (about 12 grams)

Roberta Guidetti @roberta_61

The photo doesn’t do justice to how delicious this recipe is. This is a very delicate dish.

Roberta Guidetti @roberta_61

The photo doesn’t do justice to how delicious this recipe is. This is a very delicate dish.

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Ingredients

6frozen scallops
Extra-virgin olive oil
For the radicchio cream: 2 cups potatoes, diced (about 300 grams)
3.5 ozred radicchio (about 100 grams)
1garlic clove
1/4 cupmilk (about 60 ml)
Salt
For the green coral: 1/3 cup water (about 80 grams)
1/2 tablespoonall-purpose flour
1 tablespoonbasil powder
2 1/2 teaspoonsvegetable oil (about 12 grams)

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Steps

1

Make the green coral: In a bowl, mix the flour with the basil powder. Gradually add the water, then stir in the oil.
2

Pour the mixture into a hot small skillet and let all the water evaporate. It’s ready when you can lift it from one side without it breaking. Let it cool.
3

Remove the coral (roe) from the scallops and cook it for a few minutes with a little olive oil.
4

Slice the radicchio into thin strips and dice the potatoes.
5

In a skillet, add a few tablespoons of olive oil, the garlic clove, potatoes, radicchio, milk, and salt. Cook for 15 minutes.
6

Blend the vegetables together with the scallop coral until you get a smooth cream.
7

In the same skillet used for the vegetables, quickly sear the scallops with a little salt, without adding any fat.
8

Place a spoonful of radicchio cream in each scallop shell, set a scallop in the center, and garnish with pieces of green coral.